1 bunch (approximately 6 stalks) chard, or greens of your choice (spinach, kale, etc)
3/4 cup heavy cream
1 tablespoon lemon juice
1 teaspoon dijon mustard
1/2 cup shredded parmesan cheese, divided
5–6 large eggs
Ground black pepper
Crusty bread or toast
Preheat your oven at 350 degrees Fahrenheit.
De-stem the chard and coarsely chop the leaves. Dice the stems and set aside.
Melt the butter in a 10-inch oven-safe skillet (I like to use cast iron). Add the onion and chard stems to the skillet, and saute until softened. Add the garlic and chopped chard leaves, cooking until they are wilted (2 to 3 minutes)
Add the lemon juice, mustard, cream, and ¼ cup Parmesan.
Simmer for an additional 2 to 3 minutes, or until the cream has thickened slightly.
Make shallow wells in the top of the chard mixture using the back of a spoon, then crack the eggs directly on top.
Sprinkle with black pepper and the remaining ¼ cup of Parmesan.
Bake for 8 to 10 minutes, or until the whites are set and the yolks are cooked to your liking. (I like mine a bit runny.)
Serve with a bit of toast or crusty bread to sop up the creamy goodness.